Run, don't walk, to your kitchen, because this is my favorite salad recipe in the entire world - period. This is my copycat version of the Hillstone Macho Salad, and when I tell you that this salad will literally change your life, I mean it. I'll admit, I might have even cried when I nailed this recipe, because it truly is one that I love so much. And I know that you are going to love it too! This salad is naturally gluten-free, refined sugar-free, and is too good to pass it up!
Ingredients
For the Salad:
- 2 Cups Cornbread Croutons
- 4 Cups Red Leaf Lettuce chopped
- Cups Green Cabbage chopped; this is about 1/2 of a cabbage
- ½ Cup Cherry Tomatoes chopped
- ¾ Cup Canned Corn drained and rinsed
- 6 Dates pitted and roughly chopped
- 1 Avocado chopped
- ½ Cup Raw Almonds chopped
- 1 Cup Rotisserie Chicken shredded
- ½ Cup Goat Cheese crumbled
For the Dressing:
- ½ Cup Olive Oil
- 1 Tablespoon Champagne Vinegar
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1 Lemon juiced
- 1 Clove Garlic mashed
- 1 Teaspoon Oregano
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Sea Salt
Instructions
- Start by preparing your cornbread croutons; make your cornbread according to the recipe or package directions and let cool.
- Then, preheat your oven to 350 F (if not done so already).
- Next, gently slice the cornbread into cubes. Be careful, as the cornbread will be crumbly and delicate!
- Add your cornbread cubes to a small bowl and toss with olive oil and sea salt.
- Add them to a baking sheet and bake for 12-15 minutes, until crispy. Let cool and set aside.
- Next, prepare the dressing. Add all of the dressing ingredients to a small bowl and whisk until fully combined.
- Then, prepare the salad by adding all of your salad ingredients to a large bowl.
- Toss in the croutons, then add the dressing and mix to fully combine.
- Serve immediately, and enjoy! If meal prepping, store your dressing, croutons, and salad in separate airtight containers in the fridge. Then, assemble as desired! This salad stays good for up to three days tossed, or up to one week separated.
Calories: 1101kcal | Carbohydrates: 95g | Protein: 39g | Fat: 67g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 36g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 1463mg | Potassium: 1155mg | Fiber: 12g | Sugar: 32g | Vitamin A: 18393IU | Vitamin C: 19mg | Calcium: 357mg | Iron: 7mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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